1 Sausage Cooking Wheat Flour: 250g
Sweet butter: 125g
Bakery yeast: 10g Water: 5cl
Fine salt: 5gOcean (s): 2pcs (s)
egg (s) for gilding: 1 piece (s)
Sweet butter: 2 g
Preheating the oven to 200 ° C.
Poaching the sausage in the simmering water for 15 minutes, then take it out and allow it to cool for about half an hour.
Remove the skin once the sausage has cooled down. Mix the flour and eggs with the yeast dissolved in warm water. Then add the ointment butter and salt.
Let the dough rise at room temperature for 1 hour. When the dough has swollen, Arrange half the dough in a buttered cake tin. Then put the sausage and cover it with the rest of the dough. Allow to swell again about 30 my, Brush the surface with egg yolk diluted with a little water.
Bake at 200 ° C for 40 min.